Strip and rinse the cabbage leaves, cut off the ribs. Chop the onion into rings. Cut the peppers in half, pit them and chop them. Heat the oil and sauté the onion slices in it until translucent. Add the leaf veins and brown for 5 minutes. Add the cabbage leaves. Reduce heat, add crushed garlic, … Read more
Preheat the kitchen stove to 200 °C. In a small baking bowl, beat the eggs and salt with a whisk or mixer until creamy and well blended. Set aside. Heat the olive oil in a 20- to 25-inch-diameter enameled or stainless skillet. Put the artichoke bottoms in and roast over moderate heat, stirring frequently, for … Read more
Ingredients
Grease a baking pan with oil and line it with the puff pastry. Lay out the slices so that they overlap each other. Line the edges with puff pastry as well. Season the spinach with salt. Add the cheese, onions, eggs and more salt. Mix everything together well and form the amount evenly on the … Read more
For stuffed tomatoes, cut off top of tomatoes (leaving lid) and scoop out. Drain corn. Dice cucumber, apple and soy slices. Mix sunflower oil, fruit vinegar and the spices well, season and mix with the other ingredients, add parsley and stuff into the tomatoes.
For the wasabi lemon sauce, put the cheese spread, honey and olive oil in a bowl and mix until smooth. Squeeze the lemon well and mix the lemon juice with the remaining ingredients. Add the wasabi powder – use more or less wasabi depending on your taste. If necessary, add a little water to the … Read more
Pour the boiling water over the tea. Add cardamom and anise seeds. Steep for 5 minutes, then strain through a sieve. Add the lemon peel cut into fine strips and the preserving sugar and let it bubble. Bubble for 1 minute. Immediately pour into the prepared jars.
For the buttermilk-hazelnut gingerbread, beat the eggs with the powdered sugar and vanilla sugar until foamy, stir in the buttermilk and the oil. Mix the flour, starch, hazelnuts, baking powder and baking soda a little and fold in. Pour the batter into the cake tin and bake in a preheated oven at 180 °C for … Read more
Sauté shallots and fennel in the butter. Sprinkle with curry and saffron. Extinguish with Noilly Prat and white wine, cook a little. Add fish stock and boil to half. Add ready-to-cook mussels to the broth form. Cook for 7-8 minutes in closed pot until all mussels are open. Remove the mussels, discard those that are … Read more
For the sparkling Peach, puree orange juice, peach liqueur and basil leaves, top with sparkling wine and serve with plenty of ice cubes.